Monday, March 8, 2010

Spiced Butternut Squash Stew

No picture to accompany this recipe (I couldn't get one that made it look even remotely appetizing), but just trust me that it looks like an orange stew and it's worth making! The lemon juice at the end really adds a nice tang.

1 lb pork roast, cut into 1-inch cubes
1/2 teaspoon pepper
3 Tbsp olive oil
1 medium onion, chopped
1 Tbsp tomato paste
1 Tbsp Hungarian paprika
1 tsp beef bouillon
dash ground cloves
1/8 teaspoon red pepper flakes
1 large butternut squash, peeled, seeded, cut into 1-inch cubes
1-2 carrots, sliced into rounds
2 cups cooked white beans or chickpeas (garbanzo beans)
1 large tomato, chopped
1 garlic clove, crushed
1/4 cup lemon juice

Sprinkle pepper on the meat. In a large skillet (with tight-fitting lid), heat 2 Tbsp of the olive oil. Add the meat and cook over medium heat, stirring, until all the juices evaporate, about 5 minutes. Add the onion and cook stirring, until lightly browned, about 10 minutes.

Add tomato paste, paprika, boullion, cloves, and red pepper flakes. Cook, stirring until the mixture begins to caramelize. Add 1 1/2 cups of water and bring to a boil. Cover, reduce the heat to a low simmer. Simmer until the meat is tender, about 40 minutes.

Add the squash, carrots, beans, tomato, garlic, 1/2 teaspoon salt (I ended up using closer to a full teaspoon), and enough water to just cover the ingredients. Cover and cook until the squash is tender, about 20 minutes.

Using a ladle, pull off as much liquid as you can into a deep container. Add about 1 cup of cooked veggies and the lemon juice. Puree using a stick blender (or electric mixer). Pour back into stew - and you're ready to serve!

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